Prepare all ingredients for the onion soup. Prepare the barbecue for direct grilling. Grill the yellow, red and white onions for about 30 minutes over the direct zone. Turn the onions regularly until they are blackened and soft all around. When the onions are nicely black, remove them from the barbecue, keep them in a bowl and let them cool for 15 minutes.

Reduce the temperature of the barbecue to 130 gr. C. with the indirect method. Let the Dutch oven heat up right away.

Peel the yellow, red and white onions and cut them into half rings. Roughly chop the black garlic cloves.

Heat the butter in the Dutch oven. Add the sliced ​​onions and fry slowly for about 40 minutes. Stir it regularly. After 10 minutes, add the black garlic with the fresh bay leaf and the zipped thyme. The onions will shrink and turn a nice golden brown.

Add the black pepper and the flour to the onion soup. Mix the flour with the onions and cook the flour for 5 minutes. Deglaze it with the meat stock and beef stock. Scrape the bottom of the Dutch oven evenly with a spatula to loosen any baked-on residue. This only benefits the taste of the onion soup.

Bring the onion soup to the boil and let it steep for 10 minutes. Pour the cognac into the soup and stir gently. Remove the bay leaf and remove the Dutch oven from the barbecue.

Serve the onion soup with black garlic, possibly with a piece of bread with grated cheese.

See here for more soup dishes: https://www.melebest.com/soups/

Have fun barbecuing.

* 4 yellow onions, 3 red onions and 3 white onions